Winter Vegetable Chowder

With our freeze-now, serve-later dishes, you can give your family a comfy meal on even the busiest weeknight. This thyme-scented vegetable chowder boasts a creamy finish thanks to a dose of half-and-half (or light cream, for the calorie-watchers).

Cut off roots and trim dark-green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/2-inch-wide slices. Rinse leeks in large bowl of cold water; swish to remove sand. With hands, transfer leeks to colander, leaving sand in bottom of bowl. Repeat rinsing and draining, several times, until all sand is removed. Drain well.

In 6-quart saucepot, heat oil on medium-high until hot. Add leeks, celery, and parsnips, and cook 10 to 12 minutes or until all vegetables are tender, stirring occasionally.

Add potatoes, squash, broth, water, thyme, salt, and pepper; heat to boiling on medium-high. Cover; reduce heat to medium-low and simmer about 10 minutes or until vegetables are tender. Stir in half-and-half and heat through, about 13 minutes. Spoon half of soup into tureen and garnish with thyme sprig; then spoon remaining into freezer-safe containers (see Thawing and Reheating Tips).

Tips & Techniques

To reheat after thawing:

Top of range: In covered saucepan, heat to boiling on medium, about 25 minutes, stirring often.

Microwave oven: Heat in microwave-safe bowl, covered, on Low (30 percent) 10 minutes, stirring once or twice, then on High 15 to 20 minutes, stirring once.